Prepare the noodles by plunging in a large bowl of room temperature water. Leave to sit while you prepare the rest of the recipe.

To make the sauce, combine all ingredients in a small blender or food processor. Set aside.

Heat coconut oil in a pan and sauté red onion until fragrant and translucent. Pour in the sauce and leave to cook until fragrant and beginning to caramelise, about 2 mins.

Drain the noodles and rinse. Add into the pan and toss until heated through and coated in the sauce. Transfer to plates.

Place the bok choy, cut side down onto the pan to brown slightly, about 2 minutes. Add to the plates with the spiralised or finely chopped carrot. Top with pili nuts, coriander and mint.